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Macaron Tutorial

Thursday, December 18, 2008

Christmas is right around the corner isn't it?! I am fully in the holiday spirit, at least I think I am. No, I know I am once I get home, close the door and start baking and filling boxes with goodies to be shipped off to friends and given to the family on Christmas day. Indeed, it's been a little strange looking at snowmen and pine trees while we were in shorts today...no kidding. Well, B. was because I am a "frileuse" as we say back home; always chilly. I am currently living winter vicariously through my pal Jen in Colorado who keeps filling my head with pictures of snow, ice, skiing and delicious holiday treats while I am rolling truffles.

We all have our traditions comes Christmas and there are a couple that my family never miss. My grandmother was famous for her marzipan stuffed dates and walnuts while since I was old enough to hold a spatula, I have been the one making truffles. I flew home the first Christmas after my grandma died and without exchanging a word one night my mom went to the pantry, pulled out the dates, nuts and marzipan and we made the stuffed fruits. There was quite a bit of reminiscing, a lot of crying and raw feelings shared. It was one of the best moments of my life. Through my grandma's passing I discovered what it meant for my mom to continue with certain things just the way they were. It brings people together, it gives you a breakthrough or a headache but your heart is full and your soul growing.

While grandma was playing with marzipan, I was never more than a couple of feet away, strirring and scooping and rolling ganache for truffles. You can safely assume that once I moved here, this is the one thing I never miss doing during the holidays. The truffle batter I use is a basic ganache that I flavor differently depending on my mood or what people ask for. Depending on the time available I might hand dip them in tempered chocolate (Go Jen!) and decorate them but this year it is so not happening so I made them the way we do in my family, rolled in cocoa or nuts, etc...

I have only made two kinds so far, lavender infused truffles and espresso truffles. Once the ganache was made, I let it harden in the fridge for a couple of hours and then scooped out little balls that I rolled and place on a parchment baking sheet and place them "naked" back in the fridge. The reason behind this little "curing" it is to help them develop a natural skin so that the cocoa powder won't seep in the truffles as they stand waiting for their delicious (for you!) fate. On the other hand I find it a lot easier to have the nuts adhere to the chocolate right after you have rolled them in between your hands and your body heat has softened the ganache a bit.

I made a firm ganache with semisweet chocolate (Callebaut) and since all chocolate vary, your ganache may set up differently so if it turns out too soft, add more chocolate in your next batch or if it was too firm add a little more cream. I used a ratio of 8 oz of chocolate for 1/2 cup of cream but if you want to use milk or white chocolate increase the ratio to 12 oz for the same amount of cream. Adding alcohol will soften the ganache unless you add the same amount of chocolate so for every ounce of liqueur (about 2 tablespoons) that you use, increase the chocolate by one ounce also. For milk or white ganaches, add 2 ounces of chocolate for every ounce of liqueur. If you want to know more about chocolate, I strongly recommend this wonderful book "The Art Of Chocolate" by Elaine Gonzales.

In a small heavy saucepan placed over low heat, bring the cream to a simmer. Remove from the heat and let stand 30 minutes. Strain the lavender and bring the cream back to a simmer. Once hot, add the chocolate and let stand for a couple of minutes then stir until the ganache is completely smooth. Let cool to room temperature then refrigerate until firm, about 2 hours. With a spoon or a melon baller, scoop out balls of ganache, roll them in between your palms fairly quickly and set them on a baking sheet. Refrigerate overnight. Roll them in the cocoa powder and keep refrigerated until ready to use.

In a small heavy saucepan, bring the cream and espresso powder to a simmer over low heat. Add the liqueur and remove from the heat. Add the chocolate and let stand a couple of minutes then stir the ganache until completely smooth.Let cool to room temperature then refrigerate until firm, about 2 hours. With a spoon or a melon baller, scoop out balls of ganache, roll them in between your palms fairly quickly and roll them in the pistachios and keep refrigerated until ready to use.

I am also loving all the snow photos from jen and everyone. and it seems like when all my friends can't wait to get out of the cold and snow of colorado, i want to go cozy up by their fireplace. maybe next year. these are lovely images helen. they really make me want to bundle up, sit by a fire and eat truffles. i'm so glad it's christmas. my favorite time of year.

Eep! I keep thinking how lovely it would be to have a white Christmas until I realize I may be cursing that very same snow in a few weeks! :P Thank you so much for the tips, Helen-- especially the one about truffle "skin". Very helpful! :DWe have a very simple tradition here-- mass, then Mark makes food and everyone eats, lol :P

Helen, you have to tell me where you got those adorable little boxes with the scallop-edged inserts and matching scallop-edged wrapping paper from!! They are so cute they drive me crazy!! Or did you make them?? In which case you will officially be my domestic goddess. They are so perfect for..for...everything!!

The truffles look so wonderful!! With those boxes, they really do look like the perfect gift!!

tartelette, you always do take the best photos. i love the lavender infused one..anything lavender drives me insane. by the way, i just love that ornamental ball thingy. it's gorgeous. merry christmas!! have a fab one. x

Christmas is not complete without chocolate truffles in my home. I have been making them for years. But mine is soft and I figured that is they are supposed to be. And you are right, the cocoa powder does "seep" into the chocolate. Thanks for the tip on cooling them before rolling in cocoa powder. I think I will give this recipe a try - firmer truffles would not be so cumbersome to make ( but delicious all the same)

Helene, before I even opened up my Christmas parcel from my mother, I could smell her home grown lavender. She send a beautiful bundle and now I have the perfect recipe to try it with.Of course, being the coffee fanatic that I am, I just may have to make both recipes!Merry Christmas to you and yours--those boxes are precious and would brighten up anyone's holiday.xxoxox

ooooh...lovely truffles. I have those boxes too! I was going to use it for an assorted mix for the business but I thought they were hard to put the lid on. And then when they got filled it was easier to put the lid on - but I already sent a bunch of them back. :(

Christy: I was slack this year and got the boxes from Martha Stewart. Veron reported that the lids were hard to get on them, mine were fine but one set was a little tight. They come with tissue paper, ribbons and tags but I made my own instead.

What lovely photos. I think I will try both recipes this weekend for some friends who are stopping by. I like the scalloped candy separators in your boxes. Did they come with the boxes or did you make them yourself?

the story about your grandmother was really touching and a beautiful example of the importance of cooking or making just about anything together.

i don't remember who said it, but i recently heard with regard to artists that if they excel in one form (photography) they will excel in other forms (cooking). that concept certainly applies to you, helen.

everything looks incredible! i really love the photos of the packaged truffles.

I love lavender touch on foods so that's probably what I'll try when I get around making truffles (who knows when will that be...) But I was really interested on your grandmma's marzipan-stuffed dates. Is there anything else to it, or do I just cut open the dates and stuff them with marzipan?Thanks!

I am smiling because Mamie would be tickled pink that someone inquired about her marzipan treats.She would us a mix of dried dates, figs, prunes and cut small pieces of colored marzipan and stuff them in the fruits cut open but not all the way through. For the walnut she would sandwich a piece of marzipan in between 2 walnut halves.

Not everybody liked it but that was a sure way to either get you stuck on them or hating them!!

So I made lavender truffles this morning and rolled them in honey powder. They look great and taste fantastic. Thank you so much for the recipe and the inspiration. Tonight I will make white chocolate Chambord truffles rolled in raspberry powder to go along with them.

Oh girl, if I didn't know better, I'd think all you and the man subsisted on were sweets :) So pretty too. You really keep me from getting too sloppy because I have to practice for the day when you visit - I have to feed you stuff that looks good and edible! Whenever you are ready for some seriously cold weather, I have a guest floor ready for you and B. Your truffles are gorgeous, almost as beautiful as you. xxoo I hope you have a fantastic holiday, sweetie.